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Celentano 4 Cheese Ravioli and Pesto Cream Sauce with Sun Dried Tomatoes, Baby Spinach

Name: Celentano 4 Cheese Ravioli and Pesto Cream Sauce with Sun Dried Tomatoes, Baby Spinach
Ingredients: 1 lb. Celentano Four Cheese ravioli; 2 handfuls Baby Spinach; 1 White Onion small diced; 1 Jar Sun Dried Tomatoes chopped; ¾ cup heavy cream; ¼ cup water; 2 tablespoons butter; ¼ cup prepared pesto sauce; 1/8 teaspoon garlic powder; ¼ teaspoon salt; ½ cup parmesan cheese shredded; 1 Roasted Red Pepper thinly sliced

Serves: 4

Foodservice Recipes, Pasta Recipes

Ingredients

1 lb. Celentano Four Cheese ravioli
2 handfuls Baby Spinach
1 White Onion, small diced
1 Jar Sun Dried Tomatoes, chopped
¾ cup heavy cream
¼ cup water
2 tablespoons butter
¼ cup prepared pesto sauce
1/8 teaspoon garlic powder
¼ teaspoon salt
½ cup parmesan cheese, shredded
1 Roasted Red Pepper, thinly sliced

Directions

Bring a large pot of slightly salted water to a boil. Cook ravioli in boiling water for 5-7 minutes, or until done. Drain and set aside.

Heat heavy cream and water in a small, heavy saucepan over medium heat until hot but not boiling. Add butter, pesto sauce, garlic powder and salt stir to combine. Reduce heat and continue to cook about 5 more minutes over low heat. Stir in Â½ cup parmesan cheese until melted.

Combine the cooked ravioli with the sauce, baby spinach, and sundried tomatoes. Toss to combine in a large sauté pan.

Serve family style on a large platter.

Celentano 4 Cheese Ravioli and Pesto Cream Sauce with Sun Dried Tomatoes, Baby Spinach

Ingredients

Directions

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